UTICAJ GENOTIPA SOJINOG ZRNA I HTC-PROIZVODNOG POSTUPKA NA AKTIVNOST TRIPSIN INHIBITORA SOJINOG MLEKA
Sažetak
U sirovoj soji Kunitz-ov (KTI) i Bowman-Birk-ov inhibitor tripsina (BBI) su inhibitori digestivnih enzima. Da bi se poboljšao nutritivni kvalitet soja-hrane, tripsin inhibitori (TI) se inaktiviraju uglavnom termičkom obradom. Sojino mleko je mutni i koloidni rastvor, dobijen nakon termičkog tretmana sojinog zrna. U ovoj studiji sojino mleko je napravljeno od šest sorti soje u pilot postrojenju metodom koja uključuje hidrotermičko kuvanje (HTC). Ovaj postupak se znatno razlikuje od tradicionalnog. Cilj ovog rada je bio da se proceni uticaj HTC-postupka za proizvodnju sojinog mleka i različitih genotipova sojinog zrna na sadržaj i aktivnost tripsin inhibitora. Dobijeno sojino mleko je sadržalo BBI u tragovima, u formi BBI-polimera. BBI- monomerne forme nisu detektovane. Sojina mleka od ispitivanih genotipova soje imaju veoma sličane sadžaje KTI (2.34-2.99%). Rezultati su pokazali da genotip sojinog zrna nema značajne efekte na sadžaj KTI, kao i na vrednost rezidualne tripsin inhibitorske aktivnosti (rTIA). Ukupan sadržaj TI i vrednost rTIA je u snažnoj korelaciji (r= 0,91; p<0,05). HTC-sojinog mleka imala su vrednosti za rTIA <20% (7.15-19.89%). Ovi rezultati su pokazali da sojina mleka dobijena nakon HTC-obrade mogu biti namenjena za ishranu ljudi.
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